Multigrain Cookies Monday, Jul 11 2011

These have a nice crunchy texture, yet chewy middle. I love that they’re made with wheat/spelt and multigrains! I cut down the sugar some, but the recipe below is the original. Great cookie recipe to try!

Multigrain Cookies

1 cup butter/margarine
1/2 cup brown sugar
1/2 cup sugar
2 eggs, beaten
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
2 cups wheat/spelt flour
1/2 tsp salt
1/2 cup oatmeal
1/2 cup coconut
1 cup raisins or chocolate chips
1/2 cups Multigrain Mix (I use a mixture of flax, millet, quinoa, sunflower seeds, poppy seeds, and sesame seeds)

Mix until nice soft cookie dough forms. Roll into small balls and place on greased cookie pan. Press down lightly with spoon. Bake at 350°F for 12 to 15 minutes until lightly browned.

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Multi-grain Pancakes Friday, Jul 1 2011

I wasn’t sure what to expect when I made these pancakes. May I say I was very pleasantly surprised!! While cooking, these pancakes really fluff up nicely! They are not dense like I expected. We will definitely be making these again! Thanks, Iris, for a delicious recipe!

 

Multi-grain Pancakes

Stir together in bowl:
1 cup whole wheat flour/spelt*
1/2 cup oatmeal
1/2 cup cornmeal
1/4 cup sugar (brown or white)
1 tsp. baking soda
1 tsp. salt

Add:
2 eggs, beaten (just with fork or whisk)
2 cups buttermilk**
1/4 cup oil

Stir just until combined and fry.

* I used closer to 1 1/2 cups to get a bit of a thicker pancake, but also since I was using fresh-ground flour which isn’t as compact. Start with one cup of flour and add more as desired for the thickness you want!

** I used regular milk mixed with 2 Tbsp of vinegar.

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